I’m a full on evangelist for masa flour, which is a finely milled soaked corn flour. It is so light and sweet making it the perfect flour to use for cakes and muffins. These little muffins take the place of cornbread, but can pull double duty as a sweet little bake on the side of scrambled eggs for breakfast. Long live masa!
Ingredients:
Makes about 18 mini muffins
½ cup masa flour
½ cup flour (we use einkorn)
½ tablespoon baking powder
1 teaspoon salt
⅛ teaspoon baking soda
¼ cup butter, melted
½ cup greek yogurt
¼ cup honey
¼ cup milk
1 egg
Directions:
Preheat the oven to 35o degrees F. In a large bowl mix the butter, yogurt, honey, milk, and egg together. Add the masa, flour, baking powder, salt, and baking soda and stir well. You may need to sift the dry ingredients if there are any clumps!
Fill the muffin cups about 3/4 of the way full, you can use mini muffin tins or regular sized! Bake for about 15-25 minutes depending on the size of the muffin.
Split in half and enjoy warm with a pat of butter. Bliss!
